This recipe for a seafood bake on the grill comes courtesy of Derek Harris from The HILL Seafood and Chop House.
Preparation Time: 25 minutes
1/2 cup butter, softened
2 tablespoons garlic, minced
20 pieces little neck clams, cleaned and scrubbed
20 pieces 13/15 shrimp, peeled and deveined
5 each red potatoes, cleaned and sliced
1 pound skinless white fish (such as walleye, cod, halibut), cut in quarters
2 large lemons, cut in 1/2" pieces
2 ears corn on the cob
12 fluid ounces beer, optional
1 piece Spanish chorizo, diced
Heat grill to medium. In a small bowl, combine butter and garlic; season with salt and pepper. Set aside.
Set a medium-sized pot of water to boil. Add halved corn and boil for 10-12 minutes.
Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles.
On one half of each piece of foil, dividing ingredients evenly, arrange potatoes in a single layer; top with fish, then shrimp.
Season packets generously with salt and pepper.
Now place the clams in packet and evenly add the chorizo to each packet.
Add three small dallops of the bugger mixture to each one with a splash of beer.
Fold foil over ingredients, and crimp edges tightly to seal.
Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
Five min. into the cooking, rub cooked corn and lemon halves with EVOO and put on grill.
Remove from grill. Slit packets open, and transfer contents to serving bowls or serve from foil.
Then garnish with grilled corn and lemon.
Serving ideas: grilled or fresh french bread, warm tortillas